Cream of Mushroom Soup Recipe

A Cozy Bowl of Comfort

This homemade Cream of Mushroom Soup is pure comfort in a bowl! Rich, creamy, and packed with earthy mushroom flavor, it’s the kind of recipe that makes you forget canned soups even exist. Perfect for cozy nights at home, holiday starters, or quick weeknight dinners, this soup is ready in under 45 minutes – ideal for busy families who crave something warm and satisfying.

With a simple ingredient list and foolproof method, even beginner cooks will feel like pros. Serve it with crusty bread for dipping or a fresh salad for balance. Once you taste this hearty, restaurant-quality soup, it’s sure to become a repeat favorite in your kitchen.

⏱️ Time Breakdown

• Prep Time: 10 minutes
  
• Cook Time: 30 minutes
  
• Total Time: 40 minutes
  
• Servings: 6

📝 Ingredients List

• 4 tablespoons butter
  
• 1 tablespoon oil
  
• 2 onions, diced
  
• 4 cloves garlic, minced
  
• 1 ½ pounds fresh brown mushrooms, sliced
  
• 4 teaspoons fresh thyme, divided
  
• ½ cup chicken broth or stock (low-sodium)
  
• 2 beef bouillon cubes, crumbled
  
• 6 tablespoons all-purpose flour
  
• 1 cup heavy cream (or half-and-half/evaporated milk)
  
• ½ tablespoon fresh parsley, chopped (for serving)
  
• 1–2 teaspoons salt (to taste)
  
• ½–1 teaspoon black pepper (to taste)
  

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:

• Large soup pot or Dutch oven
  
• Sharp knife
  
• Cutting board
  
• Measuring cups & spoons
  
• Mixing bowls
  
• Wooden spoon or spatula
  

👩‍🍳 Step-by-Step Instructions

1. Heat butter and oil in a large pot over medium-high heat until melted.
   
2. Add diced onions; cook 2–3 minutes until softened. Stir in garlic; cook 1 minute until fragrant. 🧄
   
3. Add sliced mushrooms with 2 teaspoons thyme. Cook 5 minutes, stirring occasionally, until mushrooms soften and release juices. 🍄
   
4. Sprinkle flour over mushrooms, stirring well. Cook 2 minutes to remove raw flour taste.
   
5. Slowly stir in chicken broth while mixing to avoid lumps. Add bouillon cubes, salt, and pepper. Bring to a boil.
   
6. Reduce heat to low-medium, cover, and simmer 10–15 minutes until thickened.
   
7. Stir in cream gently. Do not boil. Taste and adjust seasoning.
   
8. Finish with parsley and remaining thyme. Serve warm with crusty bread. 🥖
   

💡 Pro Tips

• Storage: Refrigerate in airtight container up to 4 days; freeze up to 2 months.
  
• Make Ahead: Cook mushrooms + base ahead, add cream only when reheating.
  
• Dairy-Free: Swap cream with coconut milk for a lighter, plant-based twist.
  
• Serving Idea: Pair with grilled cheese, roasted chicken, or a crisp green salad.
  

📊 Nutrition (per serving – 1 plate)

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.